|Herbs||Aleppo, Ancho, Anise, Chili, Chipotle, Fennel, Red Pepper, Saffron, Turmeric|
|Vegetable||Alliums, Bell Pepper, Chanterelle, Crimini, Eggplant, Funghi, Garlic, Maitake, Nightshades, Onion, Scallion, Shallot, Tomato|
|Dairy||Bleu, Gorgonzola, Pungent Cheese, Roquefort, Stilton|
|Meat||Pork, Pork Chop, Roast, Tenderloin|
Vinification: soft crushing of the grapes with de-stemming; static fermentation in oak casks with indigenous yeasts selected from our vineyards; maceration for about 30 days, frequent basting of the skins.
Food pairings: roasted and braised red meats, game, bourguignon, aged cheeses.